Homemade Blackening Spice
Less Salt Than Store-bought, But More Deliciousness.
The difference between cajun spice, creole seasoning, and blackening spice isn’t much. Cajun spice tends to be, well, spicy! Creole seasoning tends to be more savory. Blackening spice usually falls somewhere in between, creating a spicy, sweet, smoky crust on your protein of choice. While blackening spice is definitely a thing, it’s actually more of a method. Traditionally, the blackening occurs when the chef dips the protein in butter and seasoning, then almost burns the butter fats, creating the sought-after blackened crust. Here’s the thing. I don’t usually travel with butter. We don’t have a toaster, and I don’t usually bake on the road, so we don’t have much need for it. For my blackening spice, I use brown sugar to create the delicious sweet and smoky crust. Plus, I use far less salt than you would find in store-bought spice blends.
PREP TIME
5 min
|
COOK TIME
0 minutes
|
YIELD
scant 1/2 cup
Ingredients
1 tbsp paprika
1 tbsp dry thyme
2 tsp onion powder
2 tsp garlic powder
2 tsp sea salt
1 tbsp brown sugar
1/2 tsp cayenne pepper
2 tsp oregano
2 tsp cumin
1 tsp chili powder
1 tsp True Lime (About 6 packets. Optional, but provides a nice kick of citrus.)
Directions
Combine all ingredients in a 4 oz. airtight container. Seriously, that’s it! Store in a cool, dry place.